lilchef80 Profile - (180561804)

cook's profile


Home Town: New York, New York, USA
Living In: Hoboken, New Jersey, USA
Member Since: Jan. 2014
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Boating, Biking, Walking, Photography, Music, Painting/Drawing, Wine Tasting, Charity Work
Recipe Box 2 recipes
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Recipe Reviews 4 reviews
Simple BBQ Ribs
I have never made ribs before...was too scared but I found this recipe and tried it last night. I followed the recipe exactly but I didn't have bottled bbq sauce so made my own. I also took another reviewers tip and removed foil and placed under broiler for a few minutes so the meat and sauce could caramelize a bit. My husband and I loved this and we will surely make again for guests! Side suggestion: I boiled some small red potatoes in the stock from boiling ribs. They came out excellent!

1 user found this review helpful
Reviewed On: Apr. 1, 2014
Cuban Ropa Vieja
This recipe is super basic...I had to change this recipe considerably to make it taste good. I used sherry vinegar instead of white, used 2 tablespoons of olive oil, 2 tablespoons of cumin, a small green and red bell pepper for color/taste, 1 large shallot, 4 cloves of smashed garlic, 1/4 cup pitted and halved pimiento stuffed olives, 3 tablespoons of tomato paste (instead of a can), a can of crushed tomatoes with jalapeno instead of tomato sauce, ground fresh pepper, 2 bay leaves, and I added 1/2 cup of red wine. If this is going to be in your slow cooker for more than 4 hours then you need to increase the amount of liquid you use. I usually put in 1/4 cup for each hour! Also, you can serve with black beans which you cook with soffrito and plain white rice!

5 users found this review helpful
Reviewed On: Feb. 14, 2014
Easy Meatloaf
Yum! I made this recipe for my husband and I. The changes I made was to not use milk, substitute the breadcrumbs for 1 sleeve of Ritz crackers since that's what I had available, used ground veal and added 1 teaspoon of seasoned salt (1 teaspoon since crackers have salt) and roasted garlic to my meat to intensify the flavor. For the sauce on top I only used 1 tablespoon of brown lightly packed sugar. Also chopped up two small plum tomatoes and tossed it into the meat. Served with balsamic glazed carrots and toasted whole grain artisan bread this makes a great meal to serve to guests!

1 user found this review helpful
Reviewed On: Feb. 14, 2014

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